yogurt cake recipe

Topped with a 2-ingredient lemon glaze, this easy yogurt cake is a simple, delicious dessert.

Lemon Yogurt Cake

all-purpose flour

flour

baking powder

sea salt

cane sugar

lemon

milk Greek yogurt*

olive oil

eggs

vanilla extract

Lemon Glaze

Preheat the oven to 350°F and spray an 8x4-inch loaf pan with cooking spray.

In a large bowl, whisk together the flour, almond flour, baking powder, and salt.

In another large bowl, whisk together the cane sugar and lemon zest. Then add the yogurt, olive oil, eggs, and vanilla and whisk to combine.

Pour the dry ingredients into the bowl with the wet ingredients and stir until just combined. Don’t overmix.

Pour the batter into the prepared pan and bake for 40 to 50 minutes, or until a toothpick inserted comes out clean.

Let cool completely before removing the cake from the pan.

Make the lemon glaze according to this recipe and drizzle it over the cooled cake. Sprinkle with lemon zest, slice, and serve.

This cake is not like any other. It has no flour and no oil or butter. Very light and fluffy. It is low in calories and high in protein. It tastes like a cheesecake.

Greek Yogurt Cake Recipe

eggs (separated)

350 g yogurt (full fat

cornstarch (1.4 oz)

70 g sugar (2.5 oz)

½ tsp baking powder

tsp vanilla extract

Separate egg yolks from egg whites

To a mixing bowl add sugar to egg yolks and cream them

Add yogurt and mix. I am using Cuisinart immersion blender

Add cornstarch, vanilla and baking powder and mix

Beat egg whites and fold them into egg and yogurt batter

Line baking dish with parchment paper

Pour batter into 7 by 11 baking dish    

Preheat oven to 350F

Bake for 45 minutes

Turn the oven off and let the cake cool in the oven

Delightful yogurt cloud cake showcases ethereal textures from Greek yogurt and whipped egg whites. Delicate layers melt gracefully, offering a sublime finish that satisfies dessert enthusiasts with minimal effort.

Yogurt Cloud Cake For A Light Dessert Recipe

yogurt

(120 g) all-purpose flour

(150 g) granulated sugar

tsp baking powder

tsp salt

lemon (28 g)

Prepare an 8-inch round cake pan by lightly coating with oil or butter at 350°F (175°C) temperature.

Combine all dry ingredients in a spacious mixing bowl, ensuring even distribution of flour, sugar, baking powder, and salt.

Separate egg whites and whip them using an electric mixer until they form sturdy, glossy peaks that hold their shape.

Incorporate yogurt, vanilla extract, and fragrant lemon zest into the dry ingredient mixture, stirring with a gentle hand to create a smooth, uniform batter.

Delicately introduce the whipped egg whites into the batter, using a folding technique to preserve the airy texture and prevent deflation.

Transfer the delicate mixture into the prepared cake pan, spreading it evenly to ensure consistent baking.

Place the pan in the preheated oven and bake for 30-35 minutes, watching for a golden-brown surface and a slight springy resistance when touched.

Remove from oven and allow the cake to cool completely in the pan before carefully releasing and serving.

Top 3 yogurt cake recipe recipes from across the web

The most viewed yogurt cake recipe recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine

Top Tags

Lemon Yogurt Cake

Greek Yogurt Cake Recipe

Yogurt Cloud Cake For A Light Desse...

Top 3 yogurt cake recipe recipes from across the web

The most viewed yogurt cake recipe recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Lemon Yogurt Cake

Greek Yogurt Cake Recipe

Yogurt Cloud Cake For A Light Desse...

The most viewed yogurt cake recipe recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine